Main Ingredients:
Flour: appropriate amount; Water: appropriate amount.
Additional Ingredients:
Chinese chives: appropriate amount; Eggs: appropriate amount; Dried tofu: appropriate amount; Dried shrimp: appropriate amount.
Seasonings:
Oil: appropriate amount; Salt: appropriate amount; Five-spice powder: appropriate amount.
Taste: Savory; Cooking Method: Pan-fried; Time: One hour; Difficulty: Easy.
Detailed Steps for Cooking Chinese Chive Boxes
Scald the flour with boiling water and let it sit for 30 minutes to 2 hours. (I find that two hours works better, but if you’re in a hurry, at least 30 minutes is fine).
Knead the dough well and set aside.
Cut the dough into long strips, knead them into thin and even shapes, then cut them into small pieces, flatten them, and roll them into thin round sheets with a rolling pin.
Wrap the well-mixed filling in the dough to form Chinese Chive Boxes. (Filling: Wash the Chinese chives, scramble the eggs and let them cool, rinse the dried shrimp and drain, lightly blanch the dried tofu and drain, chop the above ingredients, add oil, salt, five-spice powder, mix well. I forgot to take a photo).
Brush the bottom of the pan with oil and place the Chinese Chive Boxes in a flat pan. Remember to brush a layer of oil on the bottom of the pan with a brush, do not pour oil into the pan, otherwise it will be greasy. Cook over medium-low heat slowly.
Cook until both sides are golden brown.
To prevent burning, brush a small amount of oil while cooking.
After both sides are golden brown, stand the boxes up and cook the sides. (Don’t forget to brush oil on the sides first).
Once cooked, plate the Chinese Chive Boxes.
Slice one open and taste it.
